Ingredients
• Graham Crackers or Tea Biscuits: 1 to 2 boxes (enough for 3–4 layers).
• Cream Cheese: 16 oz (2 blocks), softened.
• Heavy Whipping Cream: 2 cups (whipped) or 1 tub of Cool Whip.
• Powdered Sugar: 1 cup (adjust for sweetness).
• Fresh Strawberries: 2 lbs, sliced (keep some whole for the top).
• Vanilla Extract: 1 teaspoon.
Instructions
1. The Cream Layer: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped cream.
2. The Base: In a glass baking dish, place a single layer of biscuits/crackers at the bottom to cover it completely.
3. Layering: Spread a thick layer of the cream mixture over the biscuits, followed by a layer of sliced strawberries.
4. Repeat: Add another layer of biscuits, then cream, then strawberries. Repeat until you reach the top of the dish.
5. Garnish: Finish with a final layer of cream and arrange whole or halved strawberries on top (as seen in your beautiful image).
6. The “Icebox” Secret: Cover and refrigerate for at least 4 to 6 hours (overnight is best). This is crucial because the biscuits need time to absorb moisture from the cream to become soft and “cake-like.”
Benefits
• Vitamin C Boost: Strawberries are one of the best natural sources of Vitamin C, which helps with skin health and immune function.
• Calcium & Protein: The cream cheese and heavy cream provide calcium for bone health and a small amount of protein.
• Hydrating Dessert: Since it’s fruit-based and served cold, it’s a refreshing way to stay hydrated and satisfied during warm afternoons.
• No-Heat Cooking: Perfect for saving energy and keeping your kitchen cool during hot weather.